April 5, 2015 - 8:55pm
two different rye flours
up till now I have used rye meal flour (right one in photo) the only one available to me locally. Now I find a little bulk store "Indian Spice Traders" it is called and it stocks lots of ingredients for the local indian population stocks rye flour. (left one in photo). How would you classify them? dark? light? ........?
When I adapted my white starter to rye, I used the coarse one but it really doesn't rise much so it is hard to judge if it is active, certainly not lots of bubbles, just a small increase in volume. It sits in the fridge quietly doin not much but does work when refreshed and used to build levain of whole wheat or white flour. Going forward, is it better to use one like this or the finer one or maybe a bit of each.